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Wednesday, April 24, 2013

Hush Puppy Meatballs

Yield 24-36 meatballs

Meatballs are best with a mixture of pork sausage and ground beef.


  • Equal amounts of each: I used 1/2 pound of each.
    • Ground Pork Sausage
    • Ground Beef
  • 1 cups crushed Fritos brand corn chips (1 cup for every pound meat)
  • 1/2 onion diced small
  • 1/2 green bell pepper diced small
  • 1 egg (1 egg for every pound of meat)
  • 1 tablespoon minced garlic
  • 3 tablespoons worcestershire sauce
  • 1/3 cup barbecue sauce
  • 2 teaspoons Goya Adobo 
  • 1/2 tablespoon cracked black pepper
  • 1/2 cup yellow cornmeal
  • 1/2 cup flour
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • cracked black pepper to taste
  • 3 slices of onion diced/minced small
  • 1/2  cup of milk
  • 1/2 cup of sour cream


Mix all meatball ingredients well.

Shape into balls of desired size. (I formed 12 balls and made the rest into meatloaf to freeze.)

You can cook them in a fry pan on the stove top, or you can bake them at 400 degrees F in the oven. I fry mine usually.

Cook meatballs until surface is browned and meatballs are firm. (about 15 minutes stove top, 15-20 minutes oven.

Remove from pan and allow to cool on paper towels.

In another bowl, mix dry ingredients for breading well.

Mix wet breading ingredients in a different bowl.

Add wet ingredients to dry, stirring until completely combined.

Roll each cooled meatball into batter to completely coat each one.

Drop into hot oil in a deep fryer.

Fry until golden brown and puffed.

Drain on paper towels and serve hot!


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